Neapolitan Ice Cream Pops

Another childhood classic. Made with Native Forest Organic Classic Coconut Milk by @delight.fuel
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Why have one flavor when you can choose 3?

The twist is that these bars have blackberry ice cream instead of strawberry but you can use either and both are delish!⠀

These bars are made dairy-free thanks to Native Forest Organic Classic Coconut Milk! Enjoy!

Servings: 10 Popsicles⁠⠀
Prep time: 10 min⁠⠀
Cook time: 15 min⁠⠀
Additional time: 3 hours⁠⠀
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Ingredients:⁠⠀
3 cans of Native Forest Organic Classic Coconut Milk⁠⠀
1/2 cup fresh or frozen blackberries (sub with strawberries or raspberries if preferred)⁠⠀
4 oz stevia sweetened chocolate (sub with unsweetened or semi-sweet)⁠⠀
1 tsp vanilla extract ⁠⠀
6 tbsp maple syrup (optional)⁠⠀
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Instructions ⁠⠀
Pink layer:⁠⠀
In a small saucepan add 1 can of coconut milk, blackberries and 2 tbsp of maple syrup. Simmer over medium heat for about 5-10 minutes. Puree with a hand mixer just enough to create a pink coconut milk mixture. Transfer into a measuring cup/bowl and set aside to cool. ⁠⠀
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Instructions White Layer:⁠⠀
In a bowl add 1 can of coconut milk, 2 tbsp of maple syrup and 1 tsp of vanilla extract. Mix until combined. ⁠⠀
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Instructions Chocolate Layer:⁠⠀
In a small saucepan add 1 can of coconut milk and maple syrup. Heat over medium heat. ⁠⠀
Add chocolate and stir until fully melted and incorporated into the milk. Transfer into a measuring cup/bowl and set aside to cool. ⁠⠀
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Assemble: ⁠⠀
Evenly pour pink coconut milk into 10 popsicle molds filling each ⅓. Set in the freezer for about 1 hour. Repeat process with white layer and chocolate layer. Enjoy. 
Store popsicles in an airtight container or popsicle wrappers in the freezer for up to one month.